Recipes

Pink and Green "Cheesecake" Bars

There's nothing more satisfying (and better for you) than making snacks for you and your family from scratch.

Some people don't like the idea of cheese and cake. Understandable. This recipe has no cheese so if you're lactose intolerant you can enjoy the rich and creamy texture of our "cheesecake" version. Did we mention it's also jam-packed with healthy benefits?

RELATED: Super Foods In this article:

Adding Super Foods to Your Dessert
Ingredients
Instructions

Adding Super Foods to Your Dessert

These pink and green cheesecake bars are so nutrient dense that you're going to keep making this over and over again because they're so delicious, nutritious and you'll never feel guilty about having this heart-healthy, antioxidant-loaded, low-calorie, AND high-fiber snack.

By adding a scoop of SUPER GREENS and SUPER REDS you're getting the added benefits of digestive enzymes, prebiotics, and probiotics to boost your gut for optimal health.

What more can you ask for? You may have some of these ingredients in your pantry! Did we mention that there's no baking involved? That makes these sweet treats perfect for Spring and Summer months.

Gather up the ingredients and get started.

Ingredients

Crust:

1 cup pitted dates
¼ cup sliced almonds
1 tablespoon chia seeds
¼ cup nut butter
1 tablespoon honey

Cheesecake:

2 ½ cups cashews, soaked overnight
1 can coconut cream
¼ cup honey
1 scoop BIOHM Super Greens
1 scoop BIOHM Super Reds

Instructions

Pulse all crust ingredients in a food processor until it easily sticks together. Line an 8x8 baking dish with parchment paper. Press the crust in an even layer then set in the freezer while you work on the next step. Drain cashews then add to food processor. Pulse until very crumbly. Add coconut cream and honey and pulse again until creamy and light.

Separate into two bowls and add one scoop of each powder to one of the bowls making one pink and one green. Spread the green layer on top of your crust and let set about 20 minutes in the freezer before adding the pink layer. Let freeze again then cut into squares.